Turn the heat to low, gradually add beaten curd while stirring the chickpeas. This step is crucial. Keep stirring until curd mixes well. Increase the heat to medium and continue cooking until curd starts to boil. Keep stirring the mixture to avoid the curd from breaking up or curdling.

Add rice flour mixture, butter or ghee and keep stirring. Once it comes to a boil, cook for 3-4 minutes or until it is cooked and reaches the right consistency. The gravy thickens as it cools.